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Determination of PH in Food Products

This document discusses determining the pH of food products. pH is defined as the negative logarithm of hydrogen ion concentration and can be measured using a pH meter. The pH of foods is important because it affects chemical and microbial reactions. Most fruits have pH below 4.0 while vegetables, milk and meat are above 4.0. To measure pH, a sample is mixed with water, the pH meter is calibrated, and the electrode is placed in the solution to record the pH value. Common foods and their pH values are also listed.

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703 views3 pages

Determination of PH in Food Products

This document discusses determining the pH of food products. pH is defined as the negative logarithm of hydrogen ion concentration and can be measured using a pH meter. The pH of foods is important because it affects chemical and microbial reactions. Most fruits have pH below 4.0 while vegetables, milk and meat are above 4.0. To measure pH, a sample is mixed with water, the pH meter is calibrated, and the electrode is placed in the solution to record the pH value. Common foods and their pH values are also listed.

Uploaded by

archit l
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Determination of pH in Food Products

Objective: To determine the pH of food samples.


Theory: pH is defined as the negative logarithm of its hydrogen-ion
concentration
in gram per litre. It can be measured by using pH meter. The hydrogen-
ion
concentration of a food is a controlling factor in many chemicals and
microbiological reactions. Pure water has equal concentration of H+
and OH- ions
that is why water is regarded as neutral. The pH of pure water is 7.0; the
solution
having pH below 7.0 is regarded as acidic, while solution with pH above
7.0 is
alkaline. Most fruits and fruit products have pH below 4.0 while
vegetable; milk
and meat products have pH more than 4.0 or above. Thus, with the
increase in
acidity in the solution, pH value decrease and vice-versa. However,
presence of
buffer salts helps in maintenance of pH. Estimation of pH of the food is
important
as the processing conditions for different food products are categorized
on the
basis of their pH.
pH value of some fruits and processed products
Commodity pH value Commodity pH value
Apple 3.2-3.7 (3.4) Apple cider 3.3-3.5 (3.3)
Black berries 3.3-3.5 (3.4) Carrot Puree 4.9-5.2 (5.1)
Carrot 5.0-5.4 (5.2) Corn, brine packed 6.1-6.8 (6.3)
Cherry 3.3-3.5 (3.3) Cherry Juice 3.4-3.4 (3.4)
Grapes 3.1 Grapes juice 3.0-3.4 (3.2)
Grapefruit 3.0-3.4 (3.2) Grapefruit juice 3.0-3.4 (3.3)
Mushroom 5.8-5.9 (5.8) Lemon Juice 2.7-3.3 (2.9)
Potato 5.4-5.6 (5.5) Pine apple juice 3.4-3.5 (3.5)
Raspberry 3.2-4.1 (3.7) Sauerkraut 3.4-3.7 (3.5)
Tomato 4.0-4.6 (4.4) Tomato Puree 4.0-4.3 (4.2)
Principle: Working of a pH meter is based on the principle of measuring
the
Electro Motive Force (EMF) or potential formed from a reference
electrode, test
solution and a glass electrode sensitive to H+ ions. The potential
developed is
directly proportional to the concentration of the H+ ions in the given
solution.
Apparatus and reagent’s required
1. pH meter
2. Standard buffer solution (pH 4.0 and pH 7.0)
Procedure for measurement of pH
1. Weigh a known quantity of the sample
2. Macerate with known volume of distilled water
3. Allow the mixture to stand for 30 minutes
4. Decant the supernatant in a beaker. (In case of juice, squash, cordial,
measure pH directly without dilution/maceration).
5. Calibrate the pH meter with the help of standard buffer solutions (pH
4.0 and 7.0)
6. Wash the electrode with distilled water and wipe with tissue paper
7. Dip the electrode in the test solution; keep stirring the solution with a
glass rod till a constant pH is recorded.
Note: For rough measurement, the pH indicator paper can be used.
Indicator
papers of different pH ranges are available. The indicator paper slip is
dipped in
the test solution and change in colour of the paper is compared with
colour of
indicator paper to note the pH. The pH meter directly gives the pH
value of the
product and can be calculated directly by taking average of three
values.

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